This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper.
Ah, this shrimp potato recipe! I am always looking for the answer to the question, how do you make potato salad taste better, and in this case the answer? Shrimp.
The Southern husband and I do love our seafood, and happily it is not only scrumptious but good for your waistline, and so I am constantly dreaming up new ways to serve it up.
We love tuna and salmon and scallops and mussels, but good old shrimp is what I probably make the most of…and in this case I paired it with some tender baby potatoes, a double mustard dressing, and just a teeny drizzle of honey.
It’s a snap to whip up, which currently is good for me because, my North Carolina friends?
NOBODY WARNED ME ABOUT THE POLLEN.
I mean, it was mentioned here and there, but I’m here to tell you that in down here in April and May the pollen descends in literal clouds, and for the first time in my life, I am sneezy and watery and I took a Benadryl for the first time ever.
So from now until the end of May you will find me hermetically sealed into my Casita, enjoying the pollen-free flowers the Easter Bunny brought me.
Send tissues, and pollen survival suggestions.
So a speedy, good and good for you recipe is just the ticket, and so I present this shrimp salad, which features not one but two mustards – good old Dijon, and grainy mustard.
What is grainy mustard?
Mustard comes from, you guessed it, mustard seeds, and smooth mustard is made of pulverized seeds mixed with vinegar and water, and sometimes wine (hello, Dijon mustard!).
Grainy mustard has all those things, but it crushes or bruises the seeds so you can actually see them. This is my personal favorite version of grainy mustard…
…and truth be told, I got it because I loved the jar (and I use the empty ones for flower vases) but it is AWESOME grainy mustard.
This recipe also obviously features shrimp, and I like to get the extra large ones for this recipe, and to cook them so they are just cooked through – that is how you get the perfect amount of tender.
How not to overcook shrimp
Overcooking shrimp is easy to do, because it’s amazing how fast they cook. And since overcooked shrimp can taste, well, rubbery, we want to get them out of the hot water As Quickly As Possible.
The trick is to watch them like a hawk from the minute you put them in the water, and since they only need two or three minutes you won’t be watching for long.
As soon as they turn opaque -a nice solid shade of pink – pour them directly into a strainer and run cold water over them until they are cooled down so they stop cooking.
They should be in a gentle “C” shape – a tight “C” shape means a shrimp that has been in the hot water a little too long.
Ingredients you need to make shrimp potato salad!
How to make Shrimp Potato Salad with Mustard Dressing
Step 1: Scrub up a bunch of baby potatoes, pop them in a pot of water and bring them to a simmer. Let them bubble away until they are just tender, about 10-15 minutes.
Step 2: Pour them into a strainer and run cool water over them, and let them cool off while we make the shrimpies.
Step 3: Fill the pot with water again and bring to a simmer. Add a pound of peeled shrimp and cook until just opaque, about 3 minutes. Drain and rinse under cool water until they are all cool. Room temperature-ish is fine.
Step 4: Make the dressing by combining the juice from one lemon, your best olive oil and a couple of tablespoons each of both Dijon and grainy mustard in a jar and shaking vigorously.
Step 5: At this point the potatoes should be cool enough to handle, so cut them in half and pop them in a mixing bowl with the shrimp and some chopped scallions.
Step 6: Toss gently. Drizzle on the dressing until the salad is dressed to your liking.
Step 7: Now here comes a critical decision. You can serve it up as is, or you can drizzle on a little honey before you serve it up. I love love love the sweet and salty vibe of the honey, but you be you.
More tips for making Shrimp Potato Salad with mustard dressing!
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
You can! I would recommend Yukon Gold potatoes (sometimes called butter potatoes) and you’ll need to boil them a bit longer, maybe 20 minutes or so. Let them cool and then cut them into quarters or eighths so they are nice and bite-sized.
Leave your question in the comments below and I promise to get back to you pronto!
Meantime, I will awaiting your pollen advice over here. Achoo!
PrintShrimp Potato Salad with Mustard Dressing
This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 ½ pounds baby potatoes, scrubbed clean
- 1 pound shrimp, peeled and deveined
- Juice from one lemon
- 1/8 cup olive oil
- 2 tablespoons grainy mustard
- 2 tablespoons Dijon mustard
- 4 scallions, chopped
- Honey for drizzling (optional but so good!)
Instructions
- Place the potatoes in a pot of water and bring to a simmer. Simmer until tender, about 10-15 minutes. Drain and rinse under cool water.
- Fill the pot with water again and bring to a simmer. Add the shrimp and cook until just opaque, about 3 minutes. Drain and rinse under cool water.
- Make the dressing by combining lemon juice, olive oil and both mustards in a jar and shaking vigorously.
- Cut the potatoes in half and add to a mixing bowl with the shrimp and the scallions. Toss gently. Drizzle on the dressing until the salad is dressed to your liking.
- Divide among plates, drizzle on a little honey and serve!
Equipment We Used to Make This Recipe
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Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Keywords: Shrimp Potato Salad with Mustard Dressing, low calorie shrimp salad recipe, how to make shrimp salad
OTHER SHRIMP SALAD RECIPES WE LOVE!
 Send your supper to the tropics with this easy and delicious recipe for coconut shrimp salad! Avocado, corn and a splash of lemon round out the flavors. |
 This speedy summer shrimp salad tosses pears, cucumber, cashews and fresh mint with a lemony dressing for a refreshing light seafood supper. |
Fran Olson says
Hi, Kate! I was also going to suggest local honey to help your pollen issues, but I also take a daily generic Claritin (loratadine) these past few seasons, and it has really helped me. On the recipe, I was wondering about cooking the shrimp first, then scooping them out of the water and using the same, already hot, water for the taters. Or vice-versa, just thought it would save water-boiling time (and energy) and maybe give the taters a little extra shrimp flavor. I’m going to try this tonight, and add some leftover asparagus to the mix!
★★★★★
Fran! We actually do have Claritin in the house (the dog – I am not kidding – has allergies and the vet recommended Claritan, so I am going to give that a try, along with the honey. Meantime, you absolutely could do that – I would do the potatoes first so they have time to cool off. Just scoop them out with a slotted spoon, run them under cool water, and then the shrimp get their turn. Thanks for the suggestion! And adding asparagus to anything is always a great idea. Happy weekend! xo
Theresa M Murphy says
Even though I am not the biggest fan of shrimp, this recipe has me intrigued enough to try it. I am a big fan of mustard, so that helped pushed me. So sorry you are suffering from the pollen overload. I don’t have that trouble but have read that eating local honey can help because the bees are using that same pollen so it is supposed to help you build up a resistance to the pollen. Kind of like vaccines! Good luck!
I think you could also use sautéed scallops if you are more of a scallop fan and they would work just fine…or steamed lobster, which you 100% deserve. I am definitely going to give the local honey a try. >sneezes< Happy Friday!